4 lbs leg of lamb
3 lbs potatoes, peeled and quartered
6 cloves garlic, sliced
1 bunch fresh rosemary
1 bunch fresh thyme
2 fresh lemons, squeezed
1/3 cup olive oil
Serves Four Total Time: 3 hours
Preheat the oven to 405 degrees Fahrenheit. Take out the lamb, and let warm to room temperature. Dry it off on all sides. Blend together the rosemary, thyme, garlic, lemon, salt, pepper and olive oil so it becomes a smooth marinade. You can leave a few rosemary twigs aside to add whole. Then rub about 2/3 of the mixure over the lamb and 1/3 over the potatoes. You can also slice some of the garlic instead and insert it into small incisions you cut in the lamb. In a baking dish, lay the potatoes in a flat layer on the bottom and add the lamb on top. The potatoes will cook in the lamb juices.
Cook for the first twenty minutes at 405 degrees so the lamb is browned on the outside, then lower to 380 degrees for another hour and a half, depending on the size of the lamb. Makes sure to baste the potatoes once or twice while cooking to make sure they are cooked on all sides.
Take out the lamb and let it sit for at least 15 minutes before serving. Serve warm.